Description

Book Synopsis

Winner of a 2020 James Beard Foundation Book Award in the International category

Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.

Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with p

Ethiopia

    Product form

    A Hardback by Yohanis Gebreyesus, Jeff Koehler

    £24.00

    Includes FREE delivery

    RRP £30.00 – you save £6.00 (20%)

    Order before 4pm today for delivery by Tue 29 Sep 2026.

    10 in stock

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Ethiopia by Yohanis Gebreyesus

      Book details

      Publisher Octopus Publishing Group
      Published 25 October 2018
      ISBN-13 9780857834669
      978-0857834669
      ISBN-10 0857834665
      Also in:
      Non Fiction Food & Drink Cookery TV / Celebrity chef / eateries cookbooks

      Description

      Book Synopsis

      Winner of a 2020 James Beard Foundation Book Award in the International category

      Ethiopia       stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.

      Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with p

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account